Monthly Archives: February 2014

Doritos Burger

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Doritos Burger

Doritos Burger
Nacho Cheese Doritos + Burgers = Doritos Burgers. Let that sink in… Ok, I’ll tell you how these burgers came to be: Years ago, I was moving into my new apartment and my mom had bought everything we needed to grill burgers at the pool. However, we quickly realized all the seasonings were still packed away, so my mom said “No worries!” And took out handfuls of Doritos chips and mixed them up in the hamburger meat. We all looked at her like she was crazy, but let me tell ya, those burgers were delicious!!! So, I’ve been making my burgers with Nacho Cheese Doritos ever since!

Ingredients:
Nacho Cheese Doritos (duh)
Hamburger meat
1 T Worcestershire sauce
1-2 tsp your favorite burger seasoning

1. I put my Worcestershire, hamburger meat, and seasoning all in a bowl. Then, grab your Doritos.
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2. Take a few handfuls and crush the chips up in your hands, then place those in the bowl.
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3. Shape your meat into hamburger patties. image

4. Grill burgers to desired doneness. Mmm, smells good!
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5. Oh ya, I forgot to tell you about my favorite pickles. These are amazing on a burger! image

6. Serve up your burger with your favorite toppings and serve with seasoned sweet potato fries for a yummy side!
Doritos Burger

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Seasoned Sweet Potato Fries

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Seasoned Sweet Potato Fries

Seasoned Sweet Potato Fries
Y’all, I have a serious obsession with sweet potato fries. They are so delicious and easy to make. And not to mention cheap! Try these out the next time you’re grilling burgers or hot dogs!

Ingredients:
Sweet potato cut into fries (Use a knife – no fry cutter works on a sweet potato, believe me I went through 3 of them!)
Enough oil to cover your fries (Use an oil with a high smoke point like canola or peanut)
Your favorite seasoned fish fry
Your favorite season-all (I used Tony’s)

1. Place your sweet potato fries in a large boil and keep covered in water until ready to use. Once you’re ready, drain them.
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2. I used a half a bag of this seasoned fish fry. You want all the fries to be covered in the seasoning.

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3. Stir up the fries so they’re evenly coated.
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4. Fry them in batches in your oil. I always turn mine a little higher than medium heat and test it out by sprinkling a little fish fry on it to see if it starts frying it. If not, I turn the heat up a bit. However, if you’re the scientific type, you’re looking for a temp of 325-350F. Also, don’t overcrowd your frying pan because this will cause the fries to be soggy and also drop the temperature of your oil, thus making your cooking time longer. You’ll cook your fries in batches of 30-40 minutes each and as soon as you take the fries out, place them on a cookie sheet that’s been lined with paper towels and season immediately with your season-all.
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5. Keep fries in a 200F degree oven to keep them crisp and delicious until you’re ready to serve. Seasoned Sweet Potato Fries

Chicken Casserole

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Chicken Casserole

Chicken Casserole

Y’all know by now I love to use leftovers and turn them into another yummy meal. This saves time and money, which adds money to your wine budget. Genius, I know 🙂 This is a simple make ahead meal that freezes great too! For this I used leftover grilled chicken, but you could use a store bought rotisserie chicken if you wanted to.

Ingredients:
1 sweet onion chopped
1 garlic clove chopped
1 can cream of chicken
1 can cream of mushroom
1 cup shredded mozzarella cheese, plus extra to sprinkle on top (I love Kraft Mozzerella with a touch of Philadelphia)
1 cup shredded cheddar cheese, plus extra to sprinkle on top
2 cans diced green chiles
1 can Rotel
4 cups diced chicken
Salt, pepper, cayenne pepper, and your favorite season-all
1/2 stick of butter
Olive oil
6 corn tortillas

1. Sauté onion with butter, olive oil drizzle, salt, pepper, and cayenne pepper pinch on medium to high heat. After about 15 minutes add your chopped garlic and sauté another five minutes.
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2. Meanwhile, tear up your corn tortillas and line the bottom of a baking dish with them.
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3. Add your cream of mushroom, cream of chicken, chiles, Rotel, chicken, and cheese. Stir on medium to high heat until cheeses are melted and everything is thoroughly combined. It’s at this point I like to taste it and sprinkle a little season-all type seasoning on there like Tony’s or Jane’s Krazy Mixed Up Salt.
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4. Pour mixture over tortillas.
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5. Sprinkle as much cheese as you want over the top. Note: if you’re planning on freezing this, allow it to cool after this step and cover with plastic wrap, then a layer of foil.
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6. Bake at 350 for 30 minutes. I like to serve mine with crushed tortilla chips, green onion, and a dollop of sour cream. Yummy!
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Snickerdoodle-Like Cinnamon And White Chocolate Chip Cookies

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Snickerdoodle-Like Cinnamon And White Chocolate Chip Cookies

Snickerdoodle-Like Cinnamon And White Chocolate Chip Cookies
These are hands down the best cookies you’ll ever eat in your life!!! If a cinnamon roll and white chocolate chip cookie had a baby, this cookie would be that delicious little offspring. The original recipe is posted on Picky Palate, but this one uses a different type of pudding in the recipe. My mom made this tasty substitution and took these cookies from a 9 to a 10! Also, if you aren’t familiar with cinnamon chips (I hadn’t even heard of them before this recipe), don’t be scared to try them! They are like tiny meltable cinnamon rolls and are amazing! They can be hard to find, so if you can’t find them in your grocery store, you can get them off of Amazon. I like the Hershey’s brand.

Ingredients:
1 stick unsalted butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 c all purpose flour
3 tablespoons instant cheesecake pudding mix
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 c cinnamon chips
1 cup white chocolate chips

1. Preheat oven to 350 F and line a large baking sheet with parchment paper.

2. In a stand mixer, cream your butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add your flour, pudding mix, salt, baking soda, and cinnamon. Add chips and mix until combined.

3. Using a medium cookie scoop, place dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 10-12 minutes, until baked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Soooo good!